Black Bean and Avocado Rice Salad

Recipe by: Robin Robertson | from One-Dish Vegetarian Meals

Cookstr

Course: Main Course, Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

A basket of warm cornbread would make a good accompaniment for this south-of-the-border salad. Choose long-grain white rice for a striking color contrast or brown rice to add a slightly nutty flavor to the dish.

Yield: SERVES 4

INGREDIENTS

1 teaspoon minced lime zest
3 tablespoons fresh lime juice
1 tablespoon cider vinegar
2 tablespoons fresh orange juice
½ teaspoon minced garlic
1 teaspoon light brown sugar
½ teaspoon chili powder
½ teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup extra virgin olive oil
2 ripe Hass avocados
1 tablespoon fresh lemon juice
3 cups cold cooked long-grain white or brown rice
1½ cups cooked or canned black beans, rinsed and drained if canned
1 small red onion, chopped
One 4-ounce can diced mild green chiles, drained
Torn romaine lettuce leaves, for serving
12 cherry tomatoes, halved, for garnish

Directions

1. In a small bowl, whisk together the lime zest, lime juice, vinegar, orange juice, garlic, brown sugar, chili powder, salt, and cayenne. Whisk in the oil in a slow, steady stream until emulsified and smooth. Set aside.

2. Peel and pit the avocados, cut into ½-inch dice, and toss with the lemon juice.

3. In a large bowl, combine the rice, beans, onion, chiles, and avocados. Add the dressing and toss gently to combine. Line plates or shallow bowls with lettuce leaves and top with the salad. Garnish with the cherry tomatoes and serve.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 606kcal (30%)

Calcium 75mg (7%)

Vitamin C 41mg (68%)

Vitamin A 103mcg RAE (3%)

Potassium 1042mg

Magnesium 151mg

Protein 13g

Sugar 6g

Fiber 17g

Total Carbohydrate 67g